Baking bread is one of the therapeutic thing you can do in the kitchen. Believe it or not, it is my stress reliever. I enjoy kneading the dough and watch it grow then shape it into desired size and bake it to perfection. Each time i bake a bread, i love how the texture turns out. I have baked many types of bread and have shared so many recipes on my blog, check the recipe here.
This recipe is a flour free recipe, this bread calls for semolina flour. In many countries you could get semolina flour, i think you can purchase it online in amazon. I used sooji flour in this recipe, i took our regular sooji or rava and powdered it myself in blender till it is fine. Then i used that flour to make the dough.
Once the dough is made it is just like other regular bread recipes. The dough rised beautifully and the bread was so soft and spongy with a perfect crust. This bread is perfect for sandwiches or having with a cup of tea. You can store this bread for upto a week in fridge and for 2 to 3 days at room temparature.
Similar Recipes,
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You can easily make this bread, it is completely vegan.
Eggless Banana Bread
Eggless Whole Wheat Banana Bread
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Hope you will give this a try and let me know how it turns out for you.
- Sooji or Semolina - 500 grams powdered
- Dry Yeast - 2 tsp
- Sugar - 1 tblsp
- Salt to taste
- Olive Oil - 2 tblsp
- Warm Water as needed
- Take sooji or semolina in a blender and powder finely. Set aside.
- Take yeast, sugar in a bowl, add little warm water and mix well. Set this mixture aside for 5 mins till yeast is activated.
- Now take some warm water in a bowl, add salt and olive oil. Mix well. Add the yeast water and mix well.
- Add the sooji flour and mix well using a spoon. Set the dough aside for 10 mins which gives time for the sooji to absorb the water.
- Now mix well for few mins. Cover and leave to rise for 1 to 2 hours. During the last 10 mins of rising preheat oven to 190 degree C.
- Now add more sooji flour and knead well till it is smooth.
- Flatten the dough, roll it tightly.
- Place it in a oiled loaf pan and leave to rise for 45 mins.
- Pop it in oven and bake for 35 to 45 mins. If the top gets too dark, place a sheet of foil over the top and continue baking.
- Remove from oven, cool for 10 mins before removing from pan. Cool completely and then slice and serve.
2)You can use honey instead of sugar
3)You can use melted butter instead of olive oil.
Pictorial:
1)Heat some water in a sauce pan, till it is warm. We are going to use this water to activate yeast and to make the dough.
Heat some water in a sauce pan till it is warm
2)Take yeast in a bowl. I am using dry yeast.
take dry yeast in a bowl
3)Add some sugar into the yeast. Yeast need sugar and warm water to get activated.
add some sugar
4)Add little warm water and mix well. Now set the bowl aside for 5 mins. The mixture will get bubbly.
add warm water and set aside for 5 mins
5)Now the yeast has activated. The mixture is nice and bubbly
now the yeast is activated
6)Take sooji / rava in a blender and powder finely. We are going to use this flour for the bread
take sooji in a blender
7)Now the flour is nicely blended.
powder finely
8)Take warm water in a large mixing bowl.
take warm water in a bowl
9)Add salt to taste
add salt
10)Add in oil. I used olive oil.
add some oil
11)Add in the yeast mixture
add yeast water
12)Mix really well
mix well
13)Add the sooji flour.
add the powdered sooji
14)Use a spoon to mix well. Set this mixture aside for 10 mins so the sooji gets a chance to absorb the water.
mix well
15)See how thick the mixture has got.
leave it aside for 10 mins
16)Now mix well.
now the sooji has absorbed most water and got thick
17)Cover and let the dough rise for 1 to 2 hours.
cover and set aside for 1 hour to 2 hours
18)Now it has risen.
now it has risen
19)Add more sooji flour and knead well so it is soft and smooth.
now add more sooji flour and knead really well
20)Now it is soft and smooth.
now it is nice and smooth
21)Take the dough onto a floured surface
take the dough and flatten it
22)Flatten it gently
spread it lightly
23)Roll it out
now start rolling
24)Roll it pretty tightly
like this
25)Like this
nice rolled
26)Place it inside a oiled loaf pan and leave to rise for 30 to 45 mins. During the last 10 minutes of rising, preheat oven to 190 degree C.
place it in a oiled loaf pan
27)Place the pan into the oven and bake for 35 to 45 mins. If you see the bread is getting too coloured, cover it lightly with foil and bake.
let it rise
28)Cool the bread for 15 to 20 mins in the pan and then unmould it. Cool the bread completely before slicing and serving.
now bake till golden
29)Enjoy
cool it, then slice and serve
Approximately how much water require to make this bread?
you will need around 250 ml to 350 ml
How many days can it be stored at romm temp and in refrigerator?
store in fridge for a week
How is 500g in cups for rava.thanks
can you recommend alternative for yeast?
Hi aarthy hope you are doing good… Cns we use roasted rava for this… I don’t get u roasted rava in my place. Thanks in advance
yes you can use
I had tried once with suji, boy bread was very sticky and tough to handle.. Don’t you need to knead the dough here